Spices, Spices, Spices

Research is looking at the potent phytochemicals in spices and their role in cancer prevention. Most studies use far higher amounts then you would eat, but spices can transform an entire dish with the power of a pinch or a teaspoon.

Try these five spices in your cooking to add flavor to your cancer-protective meals.

Turmeric

One of the most studied spices for its anticancer activity, turmeric gets its yellow color from the well-studied compound curcumin.

In lab studies, curcumin reduces inflammation and limits cancer cell growth. Studies are also looking at how curcumin – in high amounts -- may help cancer survivors.

How to Use Turmeric

Turmeric is mild-flavored and will turn any dish a bright yellow. Typically found in Indian curry blends, you can add it to eggs, vegetables and rice dishes.

Garlic

Research links eating high amounts of garlic to lower risk of colorectal cancer – that may be due to its sulfur-containing compounds. One of these compounds most studied for cancer protection is allicin.

Before cooking, chop or crush fresh garlic and allow it to sit for 10 minutes to allow allicin to form.

How to Use Garlic

Though not a spice per se, garlic is a prized culinary seasoning. A little garlic punches up the flavor of beans, vegetables, meats, stews, and sauces.

Cinnamon

Cinnamon comes from the dried bark of trees in the cinnamomun family. You can find it as curled bark sticks or in powdered form. Lab studies have focused on its active compound cinnamaldehyde for its anticancer properties.

How to Use Cinnamon

Most often used in baking, this versatile spice works well in both sweet and savory dishes. Try using the cinnamon sticks to infuse flavor in stews or beverages. The powdered form adds flavor – and fragrance – to a myriad of dishes.

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